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Peach Pudding


I’m a big fan of late night radio – perfect for an insomniac. Recently I heard an interview with Alistair Wise from the bakery Sweet Envy in Hobart here in Australia.

Alistair was talking about winter puddings, a timely topic for our current chilly Southern Hemisphere weather.

Alistair gave a favourite recipe, off the cuff, to Philip Clark, the presenter of Night Life, a national nightly radio program. He called it ”Apple Novel“ – a simple pudding made with apples, poaching liquid and a butter/sugar/flour mix.

I jotted down the quantities and promptly set about making it a few days later. It was so easy and really sensational! I’ve made it twice with pears, and this time I made it with peaches.

Peaches are definitely out of season in Sydney. While shopping at Harris Farm Markets, I picked up some absolutely beautiful peaches from the US. I don’t know what variety they were, they were huge, sweet and very juicy!

So they made their way into my latest version of Apple Novel, now called Peach Pudding.


This dessert can be made with apples, pears or any stone fruit. And I really think you could use tinned pears, peaches or apricots – the advantage being you can use the tinned juice as the liquid in the pudding.

I used apple juice in my peach version, as the peaches didn’t need poaching.

This is such an easy recipe! You can mix it up in 5 minutes, put it into the oven and voila, your pudding is ready to eat in half an hour!

I’ve tweaked the original recipe, cutting down on the sugar somewhat.

Great recipe, easy make!

Ingredients 

3 large peaches*

100g self raising flour

50g butter cut into small pieces

100g caster sugar

250ml apple juice (or any other fruit juice)

Method

Preheat the oven to 180 degrees C. Cut the peaches into quarters. Lay the peach quarters into a baking dish. I used a shallow cast iron pan.

Tip the self raising flour, butter pieces and caster sugar into a bowl and rub together into a breadcrumb consistency, a bit like making pastry. Add the apple juice and roughly mix together. The mixture should look curdled, but that’s ok as you’re not looking for a cake mixture consistency.

Pour the mixture over the peaches. Put into the oven and bake for 30 minutes or until the pudding is brown on top.

Remove from the oven and leave to cool slightly. When you serve the pudding, there will be a lovely baked layer on top, and underneath soft fruit in a thick sauce.

Serve with thick cream or ice cream. Delicious served warm or even cold. And so easy!

*You could use apples or fresh pears, but you will need to poach them to cook them partially. You can then use the poaching liquid as the liquid in the batter.

 

 

Ham and Leek Pot Pies


I’m making lots of pies this winter, as well as sampling the pies of a couple of of really good bakeries. My local Bourke Street Bakery makes some beautiful beef pies, packed full of beef and encased in excellent pastry. Very yummy if you’re in a hurry and can’t rustle up your own.

I posted this pot pie recipe last year. It’s such a simple one to make as the filling takes no time. I made it recently, this time making ham and leek pasties instead of pies.

So here is the recipe from last year.

”I had some chunky ham pieces and a leek in the fridge so decided that they would be the basis for some simple pies. I also had a lovely washed rind cheese, soft and melting, that I thought would go beautifully with the ham and leek. I’m a huge fan of nuts, so it was a no-brainer that I decided to put some walnuts in the pies as well. They added a lovely crunch and texture to the pies  All these ingredients were stirred into a white sauce, piled into the bowls, topped with puffpastry and baked in the oven.

I recommend using a good bought butter puff pastry for the recipe.

The recipe makes two substantial deep bowl pies. You could double the quantities for a larger pie in a conventional pie dish.”

Ingredients

1 large leek
A knob of butter to cook the leek
Salt
200g ham chunks
50g any soft washed rind cheese
A small handful of walnuts or to taste

White sauce
25g butter
25g plain flour
600ml milk
Salt and freshly ground black pepper

2 sheets of butter puff pastry or about 180g from a block of puff pastry

1 egg, lightly beaten with 1 teaspoon milk, for glazing

Method

Cut the leek into small slices. Melt the butter in a frying pan and add the leek with a good pinch or two of salt. Cook on a low temperature until the leek slices are soft, about 10-15 minutes.

Chop the ham into bite sized pieces and roughly slice the cheese. Chop any whole walnuts into smaller pieces.

Preheat the oven to 190 degrees C.

For the white sauce, melt the butter in a medium, heavy bottomed saucepan. Add the flour and stir for 1-2 minutes, to make sure the raw flour taste is cooked out.

It’s important to do this and the subsequent stirring in of the milk with a wooden spoon.

Gradually stir in about a third of the milk, making sure the milk is incorporated and there are no floury lumps. When the sauce has noticeably thickened, add another third of the milk and repeat the process. Add the last third of the milk and cook until the sauce is nice and thick. Simmer gently for 5 minutes and season with salt and freshly ground black pepper.

Stir the ham, leek, cheese and walnuts into the white sauce in the saucepan. Pile the mixture into the individual bowls.

Cut out circles of puff pastry that are larger than the diameter of the bowls and will be enough to completely cover the tops. Brush the tops of pies with the beaten egg.


Place in the preheated oven and cook for about 20 minutes until the top of the pies are golden brown and puffed up.

Serve piping hot straight from the bowls!

Lemon Yoghurt Sheet Cake

 





I was debating whether this was a sheet cake or a traybake. I guess it’s the former, as it’s more a cake than a “slice”, the Australian version of a traybake, and baked as a sheet in a 13” x 9” cake pan.

Lemon and yoghurt go well together and create a moist cake, and topped with a lemon glaze makes it extra lemony!

Ingredients

Cake batter:

250g butter, softened 

1 teaspoon vanilla extract

250g caster sugar

Zest of 1 lemon

3 free-range eggs

250g plain flour

1 teaspoon baking powder

100g Greek yoghurt

Juice of half a lemon

1 tablespoon milk

Lemon glaze:

2 tablespoons lemon juice

Enough icing sugar to make a thin but spreadable icing

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced.  

Line a 13” x 9” cake pan with baking paper. Beat butter, vanilla and sugar in a food processor until well creamed.

Add the lemon zest. Beat in eggs one at a time. Stir in the flour and baking powder, the yoghurt and the lemon juice, in 2 batches. Stir in the tablespoon of milk.

Spread mixture into the pan. Bake about 30 minutes, or until a skewer inserted in the cake  comes out clean. 

Cool in the pan, then turn the sheet cake out onto a wire rack.

For the glaze, mix the lemon juice with enough icing sugar to make a spreadable glaze. It’s rather hard to say how much, just keep adding icing sugar a little at a time until you get the right consistency.

Spread on top of the sheet cake, no need to be too precise, this is more of a glaze than an icing and should drip down the cake.

Ottolenghi’s Roasted Chicken and Clementines



I’m revisiting an Ottolenghi recipe I cooked a while back in 2017. Firstly, because it’s a great recipe for cooking up a one pan chicken dish, but mostly because clementines are now available in Australia!

Back then, I substituted mandarins for clementines, and that worked well. But now we can can buy them locally. And I also have my very own miniature clementine tree growing in my courtyard garden!

The original Ottolenghi recipe “Roasted Chicken with Clementines and Arak” is from his beautiful book Jerusalem.

I made some variations to the dish, which I mention here. I’m not a big fan of anything aniseed, so I used cumquat brandy instead of an aniseed liqueur. An orange liqueur, or ordinary brandy, would be fine too. For the same reason, I substituted shallots for the fennel bulbs.  I also cut down on the sugar in the recipe.

Ingredients

100ml orange liqueur or any good brandy (or Arak in the original recipe)
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
1.5 tbsp light brown sugar
6 shallots (or 2 medium fennel bulbs as in original)
8 chicken thighs with the skin and on the bone
4 clementines unpeeled, sliced horizontally into slices  (or mandarins if you can’t get clementines)
1 tbsp thyme leaves
2 tsp fennel seeds, slightly crushed
Salt and black pepper

Method

Put the liqueur/brandy, olive oil, orange and lemon juices, musard and brown sugar in a large bowl with 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Whisk well and set aside.

Peel the shallots and add to the bowl, with the chicken pieces, clementine slices, thyme and fennel seeds. Stir well to make sure the marinade covers the chicken pices.

Leave to marinate in the fridge for a few hours or overnight.

Preheat the oven to 220 degrees C. Transfer the chicken and its marinade to a baking dish that’s large enough to fit everything  in a one layer.  The chicken should be skin-side  up.

Put the baking dish in the oven and roast for 35 to 45 minutes, until the chicken is brown and cooked through. Remove the dish from the oven.

Ottenenghi suggests removing the chicken, clementine slices and shallots to a serving plate, while you reduce the cooking liquid in a small saucepan. The sauce is then poured over the chicken.

I served the chicken straight from the baking dish at the table as I like the idea of serving chicken and juices all in one.

A great dish – super easy and utterly delicious!

Clementine tree ready for planting.

Make Your Own Burgers



During lockdown, I mostly cooked, because that’s what I love to do! However I have to admit to having a couple of excellent take away burgers from my local pub. Very delicious. But recently I have  made burgers at home, with lots of trimmings. The recipe is great because the burgers are oven baked, easy to make and relatively healthy.

The recipe is freely adapted from Jamie Oliver’s Botham Burgers from “The Return of the Naked Chef”.  The recipe makes four medium sized burgers.

For the burger:

Ingredients

500g minced beef, preferably organic

1/2 medium onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

4 slices of cheddar cheese

The other 1/2 onion, cut into rings

For the bits and pieces that go with the burgers:

4 soft bread rolls

Handful of baby gherkins

Cherry tomatoes

Sun dried tomatoes

Any green leaves you fancy – rocket is always good

Avocado slices

2 teaspoons American mustard

2 teaspoons tomato ketchup or 2 teaspoons tomato chutney

Method

Preheat the oven to 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind the mixture. Divide into 4, then lightly mould and pack each burger together into burger shapes. Place the burgers on a baking tray along with the onion rings. Place in the oven and bake for 15 minutes. The burgers should still be pink in the middle – cook for a few minutes longer if you want them more well done.

Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a plate. Place a burger with its slice of melted cheese on top of half of a bread roll. Squeeze some mustard and tomato ketchup on top, or spoon some tomato chutney onto the bread roll before you add the burger. Now add any of the bits and pieces as you fancy, using my suggestions or making up your own. I definitely recommend scattering the charred onion rings on top of the burger, really tasty!

I did a couple of different combinations on different nights.

A really delicious and easy meal and equally as good as take away!

Pumpkin and Leek Filo Pie




This is a tasty pie using filo pastry, pumpkin and leek, and mixture of goats cheese and feta. You can add an optional layer of bacon rashers too, for an extra salty kick.

While the pie is simple to assemble using filo pastry, there a little bit of work to cook the pumpkin and leek. But worth the effort, as the pie is really very delicious!

Ingredients 

2 tablespoons oil

500g pumpkin

5 rashers of streaky bacon

3 large leeks

1 clove of garlic

100g goat’s cheese

100g feta

2 large tablespoons Greek yoghurt

Sea salt and freshly ground black pepper

10 filo sheets

Butter for brushing the filo sheets + extra for greasing the baking dish

Method

Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.

Heat a medium sized frying pan on the stove top over a  medium heat. If using, fry the bacon rashers. Once cooked, set aside.

Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.

Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.

Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish.  Cover the sheets with a damp tea towel to prevent them from drying out.

Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining  three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.

Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.

Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.

Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.

Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!

Baked Cheesecake with Salted Caramel Sauce

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Baked cheesecake. An oldie but a goodie. One of the best desserts there is, in my book. This recipe is from the vault – made for a lunch with friends at Palm Beach, both good cooks, so I needed to impress!

A classic baked cheesecake is made even more luscious with a sour cream topping. And  a bit more decadent with a salted caramel sauce and salted praline bits and pieces.

Cheesecake

Ingredients

Crumb Crust
230g sweet biscuits (half plain, half ginger nut)
1/2 level teaspoon nutmeg
1/2 level teaspoon cinnamon
85g butter

Cream Cheese Filling
500g cream cheese
2/3 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
4 free-range eggs

Topping
1 carton (280ml) sour cream
1/2 teaspoon vanilla
1 dessertspoon lemon juice
1 level tablespoon sugar

Method

Crush biscuits very finely in a food processor and add the nutmeg and cinnamon. Melt butter in a saucepan, remove from heat and quickly stir in biscuit crumbs.

Press firmly into greased 22cm springform tin bringing mixture at least half way up the sides of the tin.

Put cream cheese, sugar, vanilla and lemon juice in the food processor and mix well. Add eggs one at a time, whizzing after each addition.

Pour mixture into uncooked crumb crust and bake in a moderate oven at 180 degrees C for 30 minutes. Remove from oven.

Beat together the topping ingredients and pour over hot cheesecake. Return to oven and bake for a further 10 minutes.

Cool, then store in refrigerator for at least 6 hours or overnight.

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Salted  Praline

Heat 1 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt!

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of flaked almonds.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

Salted Caramel Sauce

Ingredients
200g sugar
75ml double cream
50g butter, cubed
½ tsp sea salt flakes

Method

Put the sugar in a  saucepan with 50ml water. Gently heat on low, swirling the pan but not stirring, until just melted.  Simmer gently, swirling regularly, until the liquid is very dark golden caramel. Remove the saucepan from the heat then carefully and quickly whisk in the cream and butter. Be careful as the mixture will splutter. Keep whisking until smooth, then beat in the salt. Let cool. You can make the caramel in advance.  Put in the refrigerator but bring back to room temperature before using.

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Tomato, Caramelized Onion and Goat’s Cheese Tart

While we are making slow cooked casseroles and warming winter pies here in Sydney in winter, others in the northern hemisphere are enjoying cooking in summer.

This is a recipe that suits any climate, a tasty tart that would be great for an alfresco summer lunch or a warming supper dish with crusty bread and a salad.

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

320g store-bought puff pastry (I used 2 sheets from a pack of Pampas puff pastry). Use more or less, if needed, to fit your tin.

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a  flan tin and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

Luscious Lemon Pie


Everyone loves lemons and everyone loves pies, so a really tangy, deep and luscious lemon pie is a wonderful thing. This lemon pie is pretty easy to make. The base is made with crushed biscuit and nuts, with three ingredients, and the filling has just three ingredients too!

I make the pie with an Italian meringue topping. You don’t have to have this – you could just as easily serve it with whipped cream on top, or simpler still, pile up a whole heap of lovely fresh berries like raspberries or blueberries on the pie, and the berries cut through the sweetness of the filling.

I have made this pie with ordinary and with Meyer lemons, and while not essential, Meyer lemons give the pie a lovely flavour.

Ingredients 

Biscuit Base

160g ginger nut biscuits + 90g digestive biscuits (McVities are my fave)

80g salted macadamias (you could use almonds if you like)

100g butter

Filling 

2 tins sweetened condensed milk

4 large free-range egg yolks

Juice of 4 lemons + the juice of 1/2 lemon 

Zest of 1 lemon

Meringue Topping (optional)

100g caster sugar

2 free-range egg whites

Pinch of cream of tartar

Method

Preheat the oven to 170 degrees C fan-forced. You will need a 20cm pie/tart tin or dish. A larger tin or dish is fine, you will end up with a shallower pie. A loose bottom tin, while not essential, makes it easier to get the pie out of the tin.

Put the biscuits and macadamias into a ziplock bag and bash with a rolling pin or mallet till you have a rubble of biscuit pieces and crumbs. Place the biscuit/nut mixture into a food processor, and blitz until you have mostly fine crumbs with a few larger biscuit and nut pieces. Melt the butter in a microwave or on the stovetop.

Stir the butter through the biscuit/nut mixture. Press the mixture into the tin, on the base and up the sides. Keep pressing with your fingers to make sure the base covers the tin and there are no holes. Bake for 8-10 minutes until the base is firm. Remove from the oven.

While the base is cooking, put the condensed milk, egg yolks, lemon juice and zest into the food processor and whizz until everything is well blended. Pour onto the warm base. The mixture should come almost up to the top of the tin. You may end up with a little too much lemon mixture, you can always bake this in a little tin or muffin mold and you have an extra dessert! Cook’s treat!

Bake for 20 minutes or until just set but the middle still has a slight wobble. You might like to check it after 17 or 18 minutes. Everyone’s oven is different and some ovens cook faster then others.

Remove from the oven and leave to cool completely before removing from the tin. Or, if your pie is baked in a dish, leave as is. Chill in the fridge for at least a few hours.

Meringue topping (if using)

Combine sugar and 100ml water in a small saucepan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves. Reduce the heat to medium, and cook until syrup reaches 115C (soft ball stage) using a thermometer.

Now whisk the egg whites with cream of tartar on medium speed in a grease-free bowl of an electric mixer until soft peaks form.

Cook the sugar syrup to 121C (hard ball stage). With the mixer speed still on medium, carefully and gradually pour the syrup into the beaten egg whites. Increase speed to high and beat until the meringue is cooled to room temperature and it is thick and glossy.

Spoon the meringue into a piping beg with a plain nozzle, or you could just use a ziplock bag with the end snipped off – works a treat! Pipe in whatever way you like  on top of the lemon pie. Scorch with a kitchen blow torch for added wow!

Serve with whipped cream and berries, lemon slices and anything else you fancy.

Beef, Tomato and Red Wine Pie

 



May 2020. Autumn is about to turn into winter, and we’re still in partial lockdown. The weather is lovely, lots of warm days with crisp nights. Although we can now travel around New South Wales, it’s still nice to stay at home and do lots of winter cooking.

I’m very keen on pies at the moment. They’re great to make ahead and freeze, so there’s always a tasty meal on hand that can be put in the oven and eaten piping hot!

This is a recipe for a meat pie with a rich beef filling. I make a lovely casserole with shin (gravy) beef.   The casserole has lots of tomato and a good splosh of red wine. The casserole is great too, as is, served with baked potato, pasta, rice or polenta.

Once you’ve cooked the filling, you then make some shortcrust pastry. Pop the filling into the pastry and bake. A lovely homemade pie is ready for eating!

note – you can make either the beef filling or the shortcrust pastry well ahead of time, and put the pie together when you actually want to bake it.

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

Shortcrust Pastry

500g plain flour
Pinch of salt
250g cold butter, diced
Enough iced water to bring the pastry together – about 4 tablespoons
Free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just  in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Shortcrust Pastry 

Place the flour and salt in the bowl of a food processor and blitz to combine. Add the butter cubes and carefully blitz until the mixture resembles breadcrumbs. At this point, add the iced water a little at a time, blitzing after each addition. Only add enough water to get the mixture to start to come together into a ball, you may not need it all. Be very careful not to process too long each time you blitz, as this will overwork the mixture, and make the pastry tough.

Turn the pastry out onto a work surface. Bring the pastry together into a ball, with your hands. Wrap the pastry in cling wrap and chill for at least half an hour in the fridge.

Making the Pie

Preheat the oven to 180 degrees C.

Remove pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry into two pieces, one slightly bigger than the other. Roll the bigger piece, for the base of the pie, between 2 sheets of baking paper, into a round at least big enough to fit into the pie dish, covering the base and sides. Ease the pastry into the dish. Don’t worry if the pastry breaks, it’s easy to patch up any gaps. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with beaten egg.

Take the second, smaller piece of pastry, and roll between pieces of baking paper into another round, the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad or mushy peas and carrots, and a dollop of sauce if you like. I go for Worcestershire or good old tomato ketchup!

Leftover pie can be refrigerated and reheated in the oven. And of course you can freeze portions of the pie too. Defrost them and reheat in the oven. Never microwave the pie, otherwise the pastry ends up limp and pretty unappetising!

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